Vegan Stuffed Peppers

Looking for a tasty, nutrient-packed vegan meal? Look no further! This Vegan Stuffed Peppers Recipe is everything you need in one dish.

Imagine roasted bell peppers stuffed full of quinoa, black beans, corn, tomatoes, jalapeno and spices. These peppers are not only delicious, but also healthy! The combination of ingredients makes for a filling meal that is satisfying to the taste buds.

The recipe is easy to follow and includes lots of beneficial ingredients that guarantee your satisfaction. It’s perfect for busy weeknight dinners, or meal prepping for the week ahead. The presentation of the dish is also stunning, with the colourful peppers serving as an eye-catching addition to any plate.

Additionally, the recipe is versatile, meaning you can adjust the spice level based on your taste preferences. Whether you like it mild or extra spicy, there is a perfect version of this recipe for everyone.

So, get ready to whip up a bunch of these stuffed peppers to share with friends or enjoy as leftovers for lunch the next day! The combination of varied and colorful ingredients is sure to impress your guests and make your lunchtime meal much more interesting. So, enjoy the benefits of this healthy yet delicious vegan recipe today!

Vegan Stuffed Peppers Recipe

Learn how to make a delicious and healthy vegan stuffed peppers recipe that will satisfy your taste buds and keep you feeling full for hours. This recipe is easy to follow and uses simple ingredients, making it the perfect choice for anyone looking for a meat-free meal option.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, International
Servings4 servings
Calories (per serving)543.33 kcal



  • Preheat the oven to 375 degrees F.
  • Cut off the tops of the bell peppers and remove the seeds and membranes.
  • In a large mixing bowl, combine quinoa, black beans, corn, tomatoes, onion, garlic, jalapeno pepper, olive oil, cumin, chili powder, smoked paprika, salt, and black pepper.
  • Mix all ingredients together.
  • Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  • Bake the peppers for about 30-40 minutes or until the peppers are soft and the filling is heated through.
  • Garnish with fresh cilantro and serve with lime wedges (optional).


1. Make sure to preheat the oven before baking to ensure even cooking.
2. When cutting the tops off the bell peppers, try to make a clean cut to create a stable base for stuffing.
3. Drain and rinse the black beans to remove excess salt and enhance taste.
4. Dice the onion and jalapeno pepper finely to distribute their flavors evenly throughout the dish.
5. Use a large mixing bowl to ensure all ingredients are thoroughly combined.
6. To add a smoky flavor to the dish, use smoked paprika.
7. Taste the mixture and adjust the seasoning to your liking before stuffing the peppers.
8. When stuffing the peppers, press the mixture down to ensure there are no air pockets.
9. Bake the peppers until they are soft and the filling is heated through as undercooked peppers can be tough and taste bitter.
10. Add fresh cilantro and lime wedges to serve as it adds freshness and acidity to the dish.


Serving: 1servingCalories: 543.33kcalCarbohydrates: 97.03gProtein: 28.51gFat: 7.25gSaturated Fat: 1.23gPolyunsaturated Fat: 2.11gMonounsaturated Fat: 3.21gSodium: 403.57mgPotassium: 2218.69mgFiber: 23.32gSugar: 13.49gVitamin A: 5804.8IUVitamin B1: 1.14mgVitamin B2: 0.46mgVitamin B3: 4.7mgVitamin B5: 1.71mgVitamin B6: 0.97mgVitamin C: 222.16mgVitamin E: 4.27mgVitamin K: 20.6µgCalcium: 171.42mgCopper: 1.07mgFolate: 593.13µgIron: 7.54mgManganese: 1.79mgMagnesium: 247.1mgPhosphorus: 531.17mgSelenium: 5.71µgZinc: 5.12mgNet Carbohydrates: 73.71g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This vegan stuffed peppers recipe can typically last in the fridge for up to 5 days if properly stored in an airtight container.

To store, allow the stuffed peppers to cool to room temperature and then store in an airtight container in the fridge.

If you would like to freeze the stuffed peppers, allow them to cool to room temperature and then tightly wrap each pepper in plastic wrap or foil. Place the wrapped peppers in a freezer safe container and freeze for up to 3 months.

To defrost, simply remove the stuffed peppers from the freezer and allow them to thaw in the fridge overnight. Once they are fully defrosted, bake in the oven at 350°F for 20-25 minutes or until warmed through.

Enjoy the stuffed peppers topped with fresh cilantro and a squeeze of lime juice, if desired.

Recipe Variations

1. Quinoa Stuffed Peppers: Replace the rice with quinoa for a protein-packed vegan stuffed pepper.

2. Mexican Stuffed Peppers: Add black beans, corn, and jalapenos for a spicy twist on stuffed peppers.

3. Mediterranean Stuffed Peppers: Replace the tomato sauce with hummus and add olives and feta cheese for a Mediterranean flavor.

4. Tofu Stuffed Peppers: Replace the ground beef with crumbled tofu for a plant-based protein option.

5. Lentil Stuffed Peppers: Substitute the rice with cooked lentils and add some chopped spinach for a nutrient-packed vegan stuffed pepper.

6. Italian Stuffed Peppers: Add some Italian seasoning and replace the tomato sauce with marinara sauce for an Italian twist.

7. Curry Stuffed Peppers: Use curry powder instead of chili powder and add some chickpeas and coconut milk for a flavorful and healthy stuffed pepper.

8. Mushroom Stuffed Peppers: Replace the ground beef with chopped mushrooms and add some vegan cheese for a delicious and savory stuffed pepper.

What To Serve With

1. A side salad with mixed greens, sliced tomatoes, and a vinaigrette dressing
2. Roasted potatoes or sweet potatoes
3. Quinoa or brown rice
4. Grilled or sautéed vegetables such as zucchini, eggplant, or mushrooms
5. Freshly baked bread or garlic bread
6. A vegan soup such as tomato or vegetable soup
7. A fruit platter with assorted fresh fruits
8. Vegan cheese and crackers
9. Hummus or dips
10. Vegan dessert such as fruit sorbet or vegan chocolate cake.

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